| Weekly Universal Sauce Recipe #34: Zucchini Noodles & Shrimp with Creamy Tomato Sauce  Is your garden producing obscene amounts of zucchini right now? Create this out-of-the-ordinary zucchini dish by making long, thin noodles out of this popular homegrown squash. We’ve combined our star ingredient, Shirley J Universal Sauce, with rich sun-dried tomatoes, healthy shrimp and a touch of garlic to make this dish a summer hit. Shirley J Universal Sauce makes meals that are simple, healthy and delicious — all in minutes. Each week we feature a recipe with our secret ingredient, Universal Sauce. We hope you’ll give this one a try. Zucchini Noodles & Shrimp with Creamy Tomato Sauce Ingredients: Directions: Mix Shirley J Universal Sauce and water, bring to a simmer. Add remaining ingredients until thoroughly cooked. You’ll know when shrimp is fully cooked when curled up and pink. Too cook noodles: Add zucchini noodles into sauce and cook for 1 minute to heat noodles Note: For a firmer zucchini noodle reduce cooking time or add noodles after sauce is taken off heat. To order Shirley J products visit shirleyj.com, call (801) 225-5073 or visit our storefront in Orem, Utah. Happy Cooking!Shirley J |
Weekly Universal Sauce Recipe #33:
Chicken Enchiladas
Chef Brian’s Chicken Enchilada recipe is a favorite at Shirley J headquarters. The recipe is easy to put together any night of the week. Everyone will love those rolled tortillas packed with chicken in a creamy and cheesy flavorful sauce. Our recipe even has a bit of kick from the jalapenos and cayenne. Another delicious meal made possible by Shirley J Universal Sauce!
Shirley J Universal Sauce makes meals that are simple, healthy and delicious — all in minutes. Each week we feature a recipe with our secret ingredient, Universal Sauce. We hope you’ll give this one a try.
Chef Brian’s Chicken Enchiladas
Ingredients:
1/3 c. Shirley J Universal Sauce
1 c. water
1 T. oil
2 T. diced jalapenos
2 cloves garlic minced
½ c. yellow onion diced
2 12oz can chicken, drained
½ t. black pepper
pinch of cayenne
1 c. white cheddar/ or mozzarella (for mixture)
3 c. white cheddar/ or mozzarella (to top with)
8 6″ round flour tortillas
Directions:
In a saucepan on medium heat add oil, jalapenos, garlic, and onions. Cook until the onions start to brown. Then add water, Shirley J Universal Sauce, black pepper and cayenne. Bring to a simmer and add chicken. Let cook for 3 minutes, remove from heat and add one cup of cheese, stir until all cheese is dissolved.
With a slotted spoon remove chicken, and spoon into the flour tortillas, roll ends to make a tube. Place side by side in a 9×13 baking pan. Ladle remaining sauce over top along with 3 cups of cheese. Bake at 375 F for 10-15 minutes, or until the cheese is melted and starting to brown.
Did you know you can print Shirley J recipes straight from our Web site in three different sizes? Print this recipe in a 3×5 card size, here.
To order Shirley J products visit shirleyj.com, call (801) 225-5073 or visit our storefront in Orem, Utah.
Karen Peterson, food blogger, cookbook author and slow-cooking expert recently taught a class at Shirley J. She taught us why you can and should use a slow cooker, what kind of slow cooker to buy, food safety, cleaning your slow cooker, how to convert conventional recipes into slow cooker recipes and great tips for slow cooking success!
Attendees were able to try three delicious, slow-cooked dishes using Shirley J products. Head on over to Karen’s blog for the recipes.
Shirley J BBQ Country Ribs (BBQ Sauce Mix and Onion Seasoning)
Easy Beef Stroganoff (Shirley J Universal Sauce and Chicken Bouillon)
Creamy Lemon Artichoke Pasta (Shirley J Universal Sauce, Chicken Bouillon and Onion Seasoning)
Karen Petersen is a stay-at-home mom to two kids who decided, somewhat on a whim, to cook 365 different slow cooker recipes over the course of one year. She is the author of the blog, 365 Days of Slow Cooking and she also blogs for Today’s Mama about slow cooking.
At the completion of her slow cooking goal, she authored a cookbook that has over 250 of the best recipes of her year-long quest. She enjoys running, anything chocolate, reading and bargain-hunting.
Pesto or Alfredo? Having a hard time deciding between two of your favorite pasta sauces? Why not enjoy both? With Shirley J’s Pesto Alfredo Sauce recipe you can. You’ll love this easy and flavorful sauce that you can make in minutes. It will quickly become a go-to recipe in your kitchen.
Pesto Alfredo Sauce
Ingredients
2 T. oil
2 T. garlic (minced)
½ c. pine nuts
1 c. Shirley J Universal Sauce
4 c. water
½ t. Shirley J Chicken Bouillon
½ c. Romano cheese
½ c. basil (chopped)
Directions
In a medium saucepan, saute garlic and pine nuts in oil until garlic begins to brown. Add water and Shirley J Universal Sauce and stir until combined. Pour mixture into a blender (or keep in sauce pan and us an immersion blender), add cheese and Shirley J Chicken Bouillon. Blend the sauce for about 40 seconds then add basil and blend until desired consistency is achieved.
Did you know you can print Shirley J recipes straight from our Web site in three different sizes? Print this recipe in a 3×5 card size, here.
Shirley J Universal Sauce makes meals that are simple, healthy and delicious — all in minutes. Each week we feature a recipe with our secret ingredient, Universal Sauce.
Colorful green beans and flavorful sausage make this creamy casserole dish a family favorite. Chances are you’ve enjoyed it at Thanksgiving, but rest assured, your family will savor every bite any time of the year!
Green Bean and Sausage Casserole
Ingredients
2 /16 oz. packages cut green beans (frozen)
1 /16 oz. package, country style pork sausage (optional)
3 c. water
1 c. Shirley J Universal Sauce
1 clove fresh garlic (minced)
1 T. soy sauce
1 /2.8 oz. can French-fried onions
Directions
Preheat oven to 350 degrees. Spray 9×13 casserole dish with non-stick cooking spray.
In a large skillet over medium heat, brown and crumble sausage. Drain grease and set meat aside. In a large mixing bowl, combine water and Shirley J Universal Sauce, whisk until smooth. Add garlic, soy sauce, beans and browned sausage. Mix until evenly coated.
Place mixture in casserole dish, spread evenly. Bake for 30 minutes, top with onions. Then bake for additional 5-10 minutes or until beans are bubbly and hot.
Did you know you can print Shirley J recipes straight from our Web site in three different sizes? Print this recipe in a 3×5 card size, here.
Are you a seafood lover?
Try our newest Universal Sauce recipe for seafood burritos. They are creamy, have a bit of heat and are great for a weekend meal with the family.
Seafood Burritos
Ingredients:
1 T. oil
½ c. yellow onions (chopped)
1 T. garlic (chopped)
1 diced jalapeno (red is best) (seeds and stem removed)
1 c. imitation crab meat
1 c. bay shrimp
1/3 c. Shirley J Universal Sauce
1 c. water
10 flour tortillas
Oil for frying if desired
Directions:
In the 1T of oil sauté the onions, garlic, and jalapenos. When the onions have started to brown add the shrimp, crab meat, water and Shirley J Universal Sauce. Stir and bring to a simmer. Let the mixture cool a little before filling the burritos. Fry on medium heat.Turn as burritos cook until they are brown on all sides
Here’s our latest video project all about Shirley J Universal Sauce!
We are excited to show you the newest video on the Shirley J YouTube Channel. In this video you’ll learn to make three quick, easy and delicious meals using the new Universal Sauce Singles packets. Each recipe demonstrated is featured on the back of our Singles packets.
To order Shirley J products visit shirleyj.com, call (801) 225-5073 or visit our storefront in Orem, Utah.
Next time you are looking for a new way to bake potatoes, try this Three Cheese Potato dish by Shirley J. It’s a cheese lover’s paradise full of flavor, comfort and is easy to make.
3 Cheese Potatoes
Ingredients:
1 ½ c. water
½ c. Shirley J Universal Sauce
4 ea. medium sized Russet potatoes, peeled, washed and sliced into ¼ inch thin circles
1 t. Shirley J Chicken Bouillon
1 t. granulated garlic
1 t. black pepper
¼ c. grated parmesan
¼ c. grated cheddar
¼ c. grated mozzarella
Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce, garlic, black pepper and Shirley J Chicken Bouillon. Allow mixture to simmer and thicken; remove from heat, add cheeses and stir. Pour Mixture into a 9X9 cake pan layering with potatoes. Cover and bake at 400 degrees F. for 50 minutes or until the potatoes are tender, removing cover for the last 15 minutes to brown.
Springtime is here! One of our favorite seasonal ingredients right now is asparagus. It’s delicious and nutritious and pairs well with pasta and this lemon sauce made easily using Shirley J Universal Sauce!
Garlic Asparagus and Pasta with Lemon Cream Sauce
8 oz. dried rotini pasta
1 T. butter
2 c. fresh asparagus (chopped)
1 c. yellow summer squash or similar (cut in 1“ chunks)
2. cloves fresh garlic (minced)
¼ c. Shirley J Universal Sauce
1 c. water
2 t. fresh lemon zest
Directions:
Cook pasta according to package directions, drain and keep warm.
Combine water, lemon zest, and Shirley J Universal Sauce in saucepan, whisk till sooth and bring to a slow boil, remove from heat. Melt butter in large skillet; add asparagus, squash, and garlic. Sauté until asparagus is just tender; remove veggies and combine with cooked pasta, toss to combine. Place pasta mixture on large serving dish; pour hot lemon sauce on top, stir gently to combine.
This week’s Universal Sauce recipe is perfect for your Cinco de Mayo menu! Try our chocolate mole sauce. If you are unfamiliar with the term, a mole can mean many different things but usually refers to a sauce used in Mexican cooking that includes ground chilies, seeds and sometimes nuts as it does in this recipe.
Our recipe is great over a chicken or pork roast. You’ll love the heat and hint of chocolate!
Chocolate Mole
Ingredients:
2 ea. Ancho Chilies
2 ea. Chilis Negros
1 ea. Guajillo Chili
Sear the chilies in a dry non-stick pan until they start to show black marks,
then cover with hot water and let them soak for about 20 minutes.
4 ea. medium tomatillos (boil in water until they are soft, and then discard the water)
1 c. green chilies (diced)
1 c. toasted almonds
2 T. roasted garlic
1 T. dried oregano leaves
1 T. Shirley J Chicken Bouillon
1 T. cumin
2 oz. unsweetened chocolate (chopped)
2 c. water
½ c. Shirley J Universal Sauce
2# cooked pork roast or chicken
Directions:
In a blender combine the chilies, green chilies, tomatillos, almonds, garlic, cumin, Shirley J Chicken Bouillon and chocolate.Blend until smooth. In a large saucepan mix water and Shirley J Universal Sauce together with a whisk and simmer for about 4 minutes; add the chili and chocolate mix and oregano, then whisk until it is smooth pour over the pork or chicken
(Depending on the blender it may be necessary to add up to ½ cup of water to help the ingredients to smooth out.)
Chowder is good anytime of the year! Give this Midwestern version a try, you’ll love the hearty ingredients that will keep satisfied.
Midwestern Chowder
Ingredients:
2 c. diced potatoes
½ c. sliced carrots
½ c. sliced celery
¼ c. chopped onions
¼ t. black pepper
2 c. shredded cheese
1/15 oz. can whole kernel corn (drained)
1/15 oz. can creamed corn
4 c. water
1 c. Shirley J Universal Sauce
Directions:
Add first 5 ingredients to a stock pot, cover with water; Bring to a boil and cook for approx 10 minutes or until potatoes are almost done (don’t overcook).
Drain water from cooked veggies and set aside. In separate pot add the 4 cups of water and Shirley J Universal Sauce. Stir well and bring to a low boil. Add remaining ingredients (cheese and corn), stir and simmer for 10 minutes or until potatoes are fork tender.
Print the recipe here.
Our best clam dip recipe is all yours. It’s perfect served with fresh vegetables and toasted bread. You’ll love the extra comfort and creaminess that comes from using Shirley J Universal Sauce!
Clam Dip
Ingredients:
½ c. Shirley J Universal Sauce
2 c. water
½ c. yellow onion (diced)
½ t. Shirley J Chicken Bouillon
½ t. granulated garlic
¼ t. cayenne
1 T. Worcestershire sauce
8 oz. cream cheese
½ c. Mozzarella (grated)
¼ c. parsley (chopped)
1 ea. 6 oz. can of clams (rinsed and drained)
1 T. oil
Directions:
Sauté the onions in oil. When they have started to brown, add the water and the Shirley J Universal Sauce then stir until it begins to boil. Add remaining ingredients and stir. Serve warm.
You are only three ingredients away from a delicious and cheesy meal!
Broccoli Cheddar Soup
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
3 c. broccoli crowns (blanched)
3 c. cheddar cheese (shredded)
Directions:
Combine Shirley J Universal Sauce with water and bring to a slow boil over medium heat. Reduce heat then add broccoli and cheese. Stir to combine and simmer for 10 minutes.
Click here to print the recipe.
Shirley J Universal Sauce makes a delicious and creamy Alfredo sauce. If you have never used this product, we recommend starting out with Alfredo sauce. It’s simple and foolproof and it is delicious!
Next time you are looking for a quick and easy dinner option. Pull out Shirley J Universal Sauce, pasta, Parmesan cheese and a few other pantry items and you are good to go! This recipe also lends itself to many variations; try adding any type of vegetable or meat to the dish!
Alfredo Sauce
Ingredients:
4 c. water
1 c. Shirley J Universal Sauce
½ t. Shirley J Chicken Bouillon
¼ t. cayenne
½ t. garlic (minced)
½ t. black pepper
½ c. Parmesan (grated)
Directions:
In a medium saucepan add water and Shirley J Universal Sauce, mix thoroughly and bring to a slow boil. Add Shirley J Chicken Bouillon, garlic, cayenne, and black pepper. Simmer for 5-10 minutes. Remove from heat, stir in Parmesan.
We can’t believe we are in the last week of March! Here’s a very popular chowder recipe. It’s fast, it’s spicy we love that it uses fresh aromatics and corn you most likely have on hand!
Spicy Sausage Chowder
Ingredients:
1 T. salad oil
1 c. diced onion (fine)
½ c, diced celery
1/3 c. diced carrot
2 c. corn (frozen, fresh, or canned)
1 T. ground cumin
1 lb. Italian sausage (not link)
8 c. water
2 c. Shirley J Universal Sauce
Directions:
In small stockpot brown onion, celery and carrot in oil. Add sausage, continue on medium heat until fully cooked and crumbled. Remove most of the resulting drippings. Add water and Shirley J Universal Sauce, stir until mixed well. Add corn and bring soup to a slow boil over medium heat. Simmer 5-10 minutes after boiling.
Print recipe here.
Each fall the Olsen family gathers together to make their Grandmother’s chicken pot pie recipe. The recipe has been in the family for years. Now that brothers Mike and Kelly are owners of Shirley J, they decided to incorporate Shirley J Universal Sauce and a few other products it into this yearly tradition.
This chicken pie recipe is perfect for any weeknight. You can make it in a casserole dish and top with Shirley J Universal Biscuit and Baking Mix, or make several individual pies in smaller ramekins.
Mom’s Chicken Pot Pie
Ingredients
2 whole stewing chickens (approx 2 ½ # each)
1 large onion diced
1 medium bunch of celery, diced
4 large potatoes peeled and diced
1 ½ lbs. carrots peeled and diced
12 oz. frozen peas
3 t. Shirley J Chicken Bouillon
7 c. water (may vary)
1 ¾ c. Shirley J Universal Sauce
Shirley J Biscuit and Baking Mix
Directions
Cover chickens with water and boil until meat is tender and begins to fall from the bones. Remove chicken and reserve the resulting stock. Pull chicken from bones removing all bone and skin. Dice into bite size chunks, set aside.
Measure chicken stock, add sufficient water to bring total to 7 cups, add Shirley J Chicken Bouillon and Shirley J Universal Sauce, stir and bring to a boil, simmer for 5 minutes, add chicken and set aside.
In a separate pot, cover onion, celery and potatoes with water and boil until potatoes are tender, drain; add cooked veggies to the chicken and gravy mixture add frozen peas, stir.
For individual pot pies, place 4-6 oz of filling into individual ovenproof ramekins and top individually with Shirley J Biscuit and Baking Mix dough mixed according to package directions. Brush top with beaten egg for golden brown color. Bake in 350 degree oven for approx 25 minutes or until golden brown.
For family style pot pie place the filling into an oven proof casserole dish to within 1 inch of top; roll out baking mix crust, place crust on top of filling and seal to dish. Cut slit, brush with egg and bake as above.
Yield:
Approx. 20/5” individual chicken pies
To print recipe click here.
| April 2, 2010 | ||
| 12:00 pm | to | 1:00 pm |
Come taste Shirley J for yourself! We’ll demonstrate the versatility of our flagship product, Shirley J, a Universal Sauce. You’ll be amazed and realize that Shirley J is a must-have kitchen staple. Come hungry and leave a better cook!
Shirley J Cooking Class – Universal Sauce Basics
Date: Friday, April 2, 2010
Time: 12pm-1pm
Location: Shirley J Studio Test Kitchen (15 East 400 South, Orem)
Cost: Free
Type: Demonstration & Tasting
If you take a look at recipes from your friends, family and even online, chances are you’ll run
into at least one that calls for some sort of canned, condensed soup. Seriously, take a moment and go to your cupboard or recipe box. We bet you’ll find one. We’d be shocked if you didn’t. So many recipes in American call for this product. Why? Because it’s a quick fix for a cream sauce, and there are thousands of recipes that call for this application.
Shirley J Universal Sauce is a superior replacement for cream sauce applications. It’s costs less and tastes better. In fact, it’s the healthier option for you and your family. Did you know that our Universal Sauce is lower in calories and fat compared to a leading brand of condensed soups? Plus you will feel better knowing Shirley J Universal Sauce has no trans fat, no saturated fat, no added MSG and no hydrogenated oils! Plus you’ll free up a lot of pantry space!
So next time you have a recipe that calls for canned, condensed soup try Shirley J Universal Sauce!
Substitute for Canned, Condensed Soups
Ingredients
½ c. Shirley J Universal Sauce
1 c. water
Directions
Whisk together both ingredients until smooth. Mixture will be runny, but will thicken as it cooks. This makes about the same amount and consistency of a 10 ¾ oz can of undiluted condensed soup.
***If trying to make mushroom soup, add dried or canned mushroom. If making cream of chicken soup, add chicken bouillon or canned chicken.***
If you have any recipes that call for canned, condensed soups and need help figuring out how to substitute Shirley J Universal Sauce. We’d love to help. Leave a comment!
Can’t believe we are already on week number ten! Can you?
Try this fresh take on sauce next time you are looking for a way to use Shirley J. It’s got great heat and spice from the garlic and jalapenos, and then a cooling factor comes in from the fresh cilantro and mint.
Spicy Indian Sauce
Ingredients:
2 c. cilantro
¼ c. mint
1 jalapeño (leave seeds in for heat, take out for milder sauce)
6 cloves of garlic (peeled)
1 c. Shirley J Universal Sauce
4 c. water
Directions:
Using a kitchen blender or stick blender, blend the cilantro, mint, jalapeño, garlic and one cup of the water until smooth. In a saucepan add the Shirley J Universal Sauce and the remaining water, stir until the Universal Sauce mix has dissolved and bring to a slow boil. Combine the blended ingredients with sauce, simmer for 10 minutes.
* Use in any type of Indian cooking. Perfect over rice or chickpeas, also great as a baking sauce for chicken.
Spicy Indian Sauce
Ingredients:
2 c. cilantro
¼ c. mint
1 jalapeño
6 cloves of garlic (peeled)
1 c. Shirley J Universal Sauce
4 c. water
Directions:
Using a kitchen blender or stick blender, blend the cilantro, mint, jalapeño, garlic and one cup of the water until smooth. In a saucepan add the Shirley J Universal Sauce and the remaining water, stir until the Universal Sauce mix has dissolved and bring to a slow boil. Combine the blended ingredients with sauce, simmer for 10 minutes.
* Use in any type of Indian cooking. Perfect over rice or chickpeas, also great as a baking sauce for chicken.
One of the easiest meals you can make on a whim is pasta, especially when the sauce involves Shirley J Universal Sauce! Most everyone has some sort of stock of pasta, but have you ever thought of keeping a stash of frozen pasta in your freezer? After trying this tortellini recipe, you’ll want to! It’s creamy, cheesy and even gives you a serving of veggies!
Give it a try today!
Asparagus Tortellini
Ingredients
1 c. Shirley J White Cheddar Soup and Sauce Base (or Shirley J Universal Sauce)
3 c. water
1 t. garlic powder
1 c. asparagus (chopped, do not use the ends)
16 oz. cheese tortellini (frozen)
Parmesan cheese
Directions:
Combine the Universal Sauce or White Cheddar base with water, garlic powder and asparagus. Bring to a simmer. Add the tortellini and cook until tortellini is warm in the middle. Sprinkle Parmesan cheese on top.
Asparagus Tortellini
Ingredients
1 c. Shirley J White Cheddar Soup and Sauce Base (or Shirley J Universal Sauce)
3 c. water
1 t. garlic powder
1 c. asparagus (chopped, do not use the ends)
16 oz. cheese tortellini (frozen)
Parmesan cheese
Directions:
Combine the Universal Sauce or White Cheddar base with water, garlic powder and asparagus. Bring to a simmer. Add the tortellini and cook until tortellini is warm in the middle. Sprinkle Parmesan cheese on top.
Macaroni and Cheese! It’s comfort food at its best that you know the whole family will love. This time forget the box mix and try Shirley J. We use cheddar cheese in this version, but don’t be afraid to play around. Many of our customers are trying Swiss, Parmesan, Gruyere and even Muenster cheeses! Have fun.
Macaroni & Cheese
Ingredients:
8 oz. Elbow macaroni
3 c. water
¾ c. Shirley J Universal Sauce
12 oz. cheddar cheese (shredded)
1 c. bread crumbs (dry)
¼ c. melted butter
Directions:
In large pot, cook elbow macaroni according to package directions. While pasta is cooking, combine water and Shirley J Universal Sauce in separate, medium sauce pan; bring mixture to a slow boil, after mixture boils remove from heat and place cheese directly into sauce. Stir to incorporate.
After macaroni is cooked, drain well and return pasta to its original pan, add sauce and stir well (cheese does not have to be melted completely). Place into oven proof casserole dish. Meanwhile combine butter and bread crumbs, mix thoroughly to coat breadcrumbs; coat top of casserole with buttered breadcrumb mixture. Bake at 350 degrees for 30 minutes or until casserole is hot and bubbly.
Believe it or not, Shirley J Universal Sauce was originally packed in these ten cans. This product is perfect for food storage in many ways. First off, our Universal Sauce is a just-add-water base and will allow you to make hundreds of recipes with pantry and other food storage items. Second of all, these cans will fit right in with your current food storage system! They are the perfect size and shape. Third of all, it’s delicious! Who wouldn’t want this product as part of their food storage system?
Starting today until supplies last you can purchase Shirley J Universal Sauce in number ten cans for $16 each. That’s 25% off of the old retail price!
Act now! This is the last time Shirley J Universal Sauce will be available in number 10 cans! We only have 500 cans left!
To order, call (801) 225-5073, email us at orders@shirleyj.com or visit our storefront in Orem, Utah.
Happy Cooking!
Shirley J
| March 5, 2010 | ||
| 12:00 pm | to | 1:00 pm |
Come taste Shirley J for yourself! We’ll demonstrate the versatility of our flagship product, Shirley J, a Universal Sauce. You’ll be amazed and realize that Shirley J is a must-have kitchen staple. Come hungry and leave a better cook!
Shirley J Cooking Class – Universal Sauce Basics
Date: Friday, March 5, 2010
Time: 12pm-1pm
Location: Shirley J Studio Test Kitchen (15 East 400 South, Orem)
Cost: Free
Type: Demonstration & Tasting
Are you a fan of chowder? Try our poblano corn chowder for a change. It’s got a kick and it’s quick to make!
Poblano Corn Chowder
Ingredients:
1 T. oil
¾ c. yellow onions chopped
3 c. garlic
2 poblano chilies with the skin removed and diced. (You can substitute 6 oz can of diced green chilies)
2 cobs of corn (roasted or grilled, kernels removed) (You can substitute 1 ½ cups of frozen corn roasted in the oven)
4 c. water
1 c. Shirley J Universal Sauce
½ t. oregano (ground or crushed)
1 t. cumin (ground)
1 t. Shirley J Chicken Bouillon
1 ½ c. white or yellow cheddar cheese (grated)
tortilla chips for garnish
Directions:
In a small stockpot, on medium heat add oil, garlic and onions. Cook for 4-5 minutes. Do not allow to burn. Next add chilies and roasted corn, let cook for about 2 minutes. Add water and Shirley J Universal Sauce, whisk until blended. Allow the mixture to come to a slow boil. Add the spices and Shirley J Chicken Bouillon, let simmer for 5 minutes. Turn heat off, add cheese and stir until all is incorporated evenly. Serve, garnish with tortilla chips.
*Just started following our 52 Weeks of Shirley J Universal Sauce Recipes? Check out what other recipes we’ve featured!
Week #1 – Shirley J Queso
Week #2 – Cheesy Asparagus and Rice
Week #3 – Black and White Chili
Week #4 – Shirley J Fondue
Week #5 – Butternut Squash and Apple Soup
Visit our www.shirleyj.com for more information and recipes!
Broccoli and Chicken over Pasta
using Shirley J Universal Sauce and Shirley J Chicken Bouillon
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. grated cheese (any kind, cheddar and Swiss work well)
2 c. broccoli crowns (frozen or fresh)
3 c. chicken breast (cooked and chopped into bite-sized pieces)
5 c. cooked pasta
Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted. Next add the broccoli and chicken then spoon over the pasta.
Garden Vegetable Soup
using Shirley J Universal Sauce and Shirley J Chicken Bouillon
Ingredients:
½ c yellow onions (diced)
½ c celery (cut into ¼ inch pieces)
1 c. corn (not canned)
½ c carrots (diced)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon
Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.
*ABM 2.4.2010
*SJCC 2.5.2010
Cheese Sauce
using Shirley J Universal Sauce and Shirley J Chicken Bouillon
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. cheddar cheese (grated)
Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted.
*ABM 2.4.2010
*SJCC 2.5.2010
It’s been an exciting day over here at Shirley J! This morning Chef Brian made three quick, easy and delicious meals on Good Things Utah! All three dishes began with our best-selling product, Shirley J Universal Sauce. And what’s even more unique about our cooking segment: all three dishes were made in less than five minutes! Here’s a little run-through of our morning via pictures.
Chef Brian prepping for the segment. The Good Things Utah kitchen is a nice one!
The teaser shot of the three Shirley J dishes. Left to right: Chessy Asparagus and Rice, Farfalle Pasta with Sun-Dried Tomato and Peas and Butternut Squash and Apple Soup. Of course, the shot wouldn’t be complete without a bag of Shirley J Universal Sauce behind it. We love how all three dishes started out with this one product! It truly is universal.
Chef Brian and Good Things Utah host, Nicea Degering on the cooking segment set. Doesn’t Nicea look like she was meant to wear that Shirley J apron? We think so!
Here’s Chef Brian, the hosts of Good Things Utah and the real Shirley J on set.
We were very lucky to have the real Shirley J, Shirley Jensen Smith on the set with us. Shirley is the namesake of our company and the wife of the original owner and creator of Shirley J, Don Smith. She is nothing but a joy and we feel so blessed as a company to have such a great relationship with her. Thanks, Shirley!
If you missed our cooking segment, you can watch it on the Good Things Utah Web site, here or below.
Click on the links below to get the recipes!
Cheesy Asparagus and Rice
Farfalle Pasta with Sun-Dried Tomatoes and Peas
Butternut Squash and Apple Soup
This creamy and buttery soup is perfect for winter. And since you’re using Shirley J Universal Sauce, it’s one-fourth the calories compared to making the cream sauce part of the soup from scratch. Enjoy!
Butternut Squash and Apple Soup
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
4 c. cooked butternut squash (blended smooth)
1 c. apple sauce (blended smooth)
¼ c. brown sugar
¼ t. nutmeg
¼ t. cinnamon
Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Next, add the rest of the ingredients and simmer for five minutes.
| February 5, 2010 | ||
| 12:00 pm | to | 1:00 pm |
- Come taste Shirley J for yourself! We’ll demonstrate the versatility of our flagship product, Shirley J, a Universal Sauce. You’ll be amazed and realize that Shirley J is a must-have kitchen staple. Come hungry and leave a better cook!
Shirley J Cooking Class – Universal Sauce Basics
Date: Friday, February 5, 2010
Time: 12pm-1pm
Location: Shirley J Studio Test Kitchen (15 East 400 South, Orem)
Cost: Free
Type: Demonstration & Tasting
Farfalle Pasta with Sun-Dried Tomatoes and Peas
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1 t. Shirley J Chicken Bouillon
½ t. garlic powder
½ t. black pepper
4 c. cooked farfalle pasta
1 c. frozen peas
6 strips of bacon (cooked and crumbled)
1 c. Parmesan cheese
½ c. sun-dried tomatoes (cut into small strips)
Directions:
In a saucepan on medium heat, combine water, Shirley J Universal Sauce, garlic powder, black pepper, and Shirley J Chicken Bouillon. Allow it to simmer and thicken, then add the peas, bacon, tomatoes, and pasta; stir gently. Serve, garnishing with Parmesan cheese.
Butternut Squash and Apple Soup
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
4 c. cooked butternut squash (blended smooth)
1 c. apple sauce (blended smooth)
¼ c. brown sugar
¼ t. nutmeg
¼ t. cinnamon
Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce, and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Next add the rest of the ingredients and simmer for 5 minutes.
For week three of our 52 Weeks of Shirley J Universal Sauce Recipes we decide to go with one of our most popular chili recipes! This hearty chili has the perfect balance of texture, spice and creaminess. It also convenient and economical as it uses common pantry items. Give it a try this week!
Black and White Chili
Ingredients:
1 TB oil
1 ½ cups yellow onion, chopped
3 cloves garlic, chopped
1 TB Shirley J Chicken Bouillon
1 TB cumin
1 6oz can of diced green chilies
4 cups water
1 cup Shirley J Universal Sauce
2 15oz cans of cannelloni beans
1 15oz can of black beans (drained and rinsed)
2 12oz cans of chicken
Directions:
In a medium stock pot, on medium heat, add oil, onions, and garlic. Let it cook for about 5 minutes. Stir to avoid burning. Next add green chilies, bouillon, and cumin, stir and let cook for 2-3 minutes. Add water and Universal Sauce, and whisk until smooth. Bring the soup to a simmer as it thickens. Add the rest of the ingredients.
Shirley J Fondue
Ingredients:
1 c. Shirley J Universal Sauce
4 c, water
1 t. Shirley J Chicken Bouillon
8 oz. pepper jack cheese (shredded)
¼ t. black pepper
Directions:
In a saucepan on medium heat, add water, pepper, Shirley J Chicken Bouillon and Shirley J Universal Sauce. Bring to a slow boil; add the Cheese and stir allow cheese to melt before serving. Transfer to a fondue pot or slow cooker. Serve with bread, chips, vegetables, etc.
Here’s to week two of our 52 Weeks of Shirley J Universal Sauce Recipes! This cheesy asparagus and rice dish makes a wonderful side for a week night or even Sunday dinner!
Cheesy Asparagus and Rice
Ingredients:
2 cups long grain rice
3 ½ cups water
1 TB butter
3 cups water
1 cup Shirley J Universal Sauce
1 cup fresh asparagus, chopped
16oz processed American cheese
Directions:
In a small saucepan add water and Universal Sauce and bring to a simmer for about 4 minutes. Add asparagus and cheese, stir until cheese is melted and remove from heat.
In stockpot with a lid add rice water, and butter and bring to a boil. Turn the heat down to low and cover for about 15 minutes and remove from heat and add asparagus mixture. Cover and let stand for 5 more minutes. Stir and serve (do not over stir)
During last night’s conference call Shirley J CEO and owner, Kelly Olsen annonced the new theme for Shirley J in 2010.
See it… taste it… try it… love it!
We love this new theme. It speaks volumes of how we feel about Shirley J products, especially our Universal Sauce.
See, we’ve found that once someone tastes Universal Sauce, they’ll see just how delicious, smooth and universal it is. Then when they try it, or rather, make it for themselves they’ll know just how easy it is to use.
After tasting and trying Shirley J Universal Sauce chances are anyone will love it!
Tuna Noodle Casserole
(Institutional yield)
Directions:
6 c. Shirley J Universal Sauce
1 ½ gal. water
4 #. broad egg noodles
10 #. chunk light tuna (drained)
1 gal. frozen peas
1 c. Shirley J Chicken Bouillon
6c. cheddar cheese (optional)
Directions:
Cook noodles in boiling salted water, drain and rinse. Set aside. In separate pot, combine water, Shirley J Chicken Bouillon and Shirley J Universal Sauce, stir and bring to a boil. Reduce heat, add tuna and peas, stir to combine. Add noodles to the sauce mixture and stir. Place in serving pans and top with cheddar cheese if desired. Bake in 350 degree oven for 30 minutes or until bubbly.
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Spinach and Rice Casserole
(Institutional yield)
Ingredients:
6 qt. long grain white rice cooked
1 qt. Shirley J Universal Sauce
4 qt. water
3 #. processed American cheese
1 #. butter
3 #. fresh spinach (chopped)
Directions:
Combine Shirley J Universal Sauce and water, bring it to slow boil. Add cheese and butter, stir with a whisk until all the lumps are out. Add the mixture to the rice and spinach and mix it together. Serve hot.
Note: Use as a side dish. May substitute asparagus, broccoli etc for spinach.
*ABM: 2.11.2010
*Institutional recipes
For more institutional recipes click here.
Scalloped Potatoes
(Institutional yield)
Ingredients:
25 #. sliced russet potatoes (par cooked)
5 T. Shirley J Chicken Bouillon
1 qt. Shirley J Universal Sauce
1 gal. water
1 #. shredded Swiss cheese
Directions:
In stock pot combine water, Shirley J Universal Sauce, Shirley J Chicken Bouillon and bring to a boil. Combine potatoes, cheese and sauce in hotel pans or oven proof casserole dishes. Bake uncovered at 350 degrees for 30 minutes or until potatoes are bubbly and golden.
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Roquefort Cheese Sauce
(Institutional yield)
Ingredients:
1 qt. Shirley J Universal Sauce
8 qt. Water
4 c. Roquefort Cheese Crumbles
Directions:
Combine water and Shirley J Universal Sauce, bring it to a slow boil, add cheese and remove from heat, stir until the cheese is smooth.
Note: Serve over herbed or mashed potatoes, as a sauce for Roquefort au gratin potatoes, as a pasta sauce or with fish or chicken.
Yield: 9 quarts
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Roasted red pepper sauce
(Institutional yield)
Ingredients:
4 c. Shirley J Universal Sauce
16 c. water
24 oz. roasted red peppers (pureed)
Directions:
Combine water and Shirley J Universal Sauce. Bring the mixture to a slow boil, add the pureed red peppers and simmer 10 minutes.
Note: serve with chicken, seafood or vegetables, use as a pasta sauce, or as a base for soup.
Yield: ½ gallon
*ABM: 2.11.2010
*Institutional pricing
For more institutional recipes click here.
Potato cheese soup
(Institutional yield)
Ingredients:
4 yellow onions (chopped fine)
4 #. Shirley J Universal Sauce
4 gal. water
10 #. cheddar cheese
8 #. diced potatoes
¼ c. Shirley J Chicken Bouillon
In large stock pot combine 1 gallon of water along with the onions, potatoes and Shirley J Chicken Bouillon. Cook until potatoes are just tender; add remaining water and Shirley J Universal Sauce; stir to incorporate. Bring soup to a slow boil, add cheese.
Yield: approx 5 gallons
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Macaroni and cheese
(Institutional yield)
Ingredients:
10 #. elbow macaroni
4 gal. water
1 g. Shirley J Universal Sauce
15 #. cheddar cheese
Directions:
In large stock pot, cook macaroni according to package directions. In separate pot while pasta is cooking combine water and Shirley J Universal Sauce bring to a slow boil, reduce heat, add cheese and stir. When pasta is cooked, drain and rinse in hot water. Drain thoroughly, combine with cheese sauce; portion into hotel pans and top with buttered bread crumbs if desired. Bake in 350 degree oven for 30 minutes or until hot and bubbly.
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Cream of mushroom soup
(Institutional yield)
Ingredients:
20 c. Shirley J Universal Sauce
5 gal. Water
20 lb. Button Mushrooms (washed and sliced or chopped)
1 c. Shirley J Chicken Bouillon
Directions:
Combine 1 quart of water with the mushrooms in large stock pot; steam until mushrooms are tender and limp. Add remaining ingredients, stir to combine. Bring mixture to slow boil. Reduce heat, simmer 15 minutes.
Yield: 1 gallon
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Cream of broccoli soup
(Institutional yield)
Ingredients:
4 ea. yellow onions (chopped)
4 c. Shirley J Universal Sauce
1 gal. water
¼ c. Shirley J Chicken Bouillon
4 qt. broccoli florets
Directions:
Using 1 quart of the water, steam the broccoli and onions in a large stock pot; when vegetables are tender add remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Bring to a boil, reduce heat, and simmer for 15 minutes.
Yield: 1 ½ gallons
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Cream of asparagus soup
(Institutional yield)
Ingredients:
4 #. Shirley J Universal Sauce
4 gal. water
¼ c. Shirley J Chicken Bouillon
2 gal. chopped asparagus, fresh
Pepper to taste
Directions:
Combine 1 gallon water with asparagus in large stock pot and cook until asparagus is tender. Add remaining water and Shirley J Universal Sauce with Shirley J Chicken Bouillon; stir to combine. Bring mixture to slow boil, simmer 10 minutes. If desired use submersible blender to cream vegetables.
Yield: approx. 5 gallons
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Country style gravy
(Institutional yield)
Ingredients:
4 c. Shirley J Universal Sauce
1 gal. water
1 T. Shirley J Chicken Bouillon
2 T. thyme flake.
1 T. granulated garlic
1 c. chopped yellow onion
1 c. diced green pepper
1 c. finely chopped bacon, ham or sausage (optional)
Directions:
Combine 1 cup of water with green peppers and yellow onions steam until tender (about 2 minutes), add remaining water, Shirley J Universal Sauce, Shirley J Chicken Bouillon, thyme, chopped meat (if desired) and garlic; bring the mixture to a boil.
Yield: 1 gallon
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Clam Chowder
(Institutional yield)
Ingredients:
8 oz. yellow onions (chopped)
12 oz. celery (chopped)
5 ea. carrots (grated)
8 c. Shirley J Universal Sauce
2 gal. water
2 48 oz cans of chopped clams (un-drained)
1/4c. Shirley J Chicken Bouillon
6 lb. russet potatoes, diced
pepper to taste
Directions:
Place onions, celery, carrots, potatoes and Shirley J Chicken Bouillon into stock pot along with half of the water. Cook, covered, over medium heat until vegetables are just tender; add remaining water and Shirley J Universal Sauce, stir and bring to a boil, reduce heat and add un-drained clams along with juice. Simmer 5 minutes.
Yield:
Approx 3 gallons (50/1 cup servings)
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Chicken Piccata
(Institutional yield)
Ingredients:
50 ea. 6oz boneless skinless chicken breasts
6 c. flour
1 T. salt
1 T. pepper
2 c. Shirley J Universal Sauce
6 c. water
¼ c. fresh lemon juice
½ T. Shirley J Chicken Bouillon
½ c. capers (rinsed and drained)
Directions:
Combine, salt, pepper and flour. Dredge chicken in the flour mixture and sauté until cooked throughout, in olive oil, and then set aside.
Combine Shirley J Universal Sauce, water, lemon juice, Shirley J Chicken Bouillon and capers; bring to a boil. Place the chicken on serving plate or pan and cover each piece with 1 oz of sauce.
Yield: 50
*AMB: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Chicken fried chicken with sage gravy
(Institutional yield)
Ingredients:
50 ea. 6oz chicken breasts (boneless, skinless)
6 c. flour
2 t. salt
2 t. pepper
2 t. paprika
2 t. rubbed sage
2 qt. buttermilk
Gravy:
3 c. Shirley J Universal Sauce
3 qt. water
1 T. Shirley J Chicken Bouillon
2 T. rubbed sage.
1 T. granulated garlic
1 T. granulated onion
Directions:
Combine flour, salt, pepper, paprika, and sage. Soak chicken breasts in buttermilk a few at a time. Move breasts one at a time from buttermilk directly into flour mixture. Cover both sides completely with flour and let rest for 5 minutes before frying. Fry evenly in 350 degree hot oil, on both sides, until the chicken is golden brown. Test to see if breasts are cooked throughout. Chicken may be placed on sheet tray in hot oven to finish cooking if required.
In stock pot combine Shirley J Universal Sauce, water, Shirley J Chicken Bouillon, sage, garlic, and onion. Bring the mixture to a boil (makes approx 100 ounces of gravy).
Yield:
50 portions of chicken with 1 ½ ounces of gravy per serving
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Broccoli or cauliflower au gratin
(Institutional yield)
Ingredients:
8 qt. broccoli or cauliflower florets (bite size, blanched)
2 c. Shirley J Universal Sauce
2 qt. water
2 ½ c. cheddar cheese (grated)
1 c. bread crumbs
1 T. melted butter
Directions:
Combine water and Shirley J Universal Sauce, bring to a boil remove from heat and acc cheese. Place the broccoli in a shallow pan and cover with sauce mixture. In separate container combine bread crumbs and butter. Top casserole with buttered bread crumbs. Bake at 350 for 10-15 minutes or until bread crumbs are browned.
Yield:
Approx 30 ½ cup servings
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Bolognese Sauce
(Institutional yield)
Ingredients:
3 T. oil
6 c. onions (chopped small)
¾ c. garlic (minced)
3. #10 cans diced tomato
13 T. Shirley J Pizza and Pasta Seasoning
3 T. sugar
3 #. lean ground beef
2 #. bulk Italian sausage
Directions:
Brown onions and garlic in oil; when the onions are starting to brown add the hamburger and sausage and cook until the meat is done, drain grease. Add tomato, sugar and Shirley J Pizza and Pasta Seasoning. Mix in remaining ingredients (for a less chunky sauce puree the tomatoes before adding them or use tomato sauce).
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Basil Sauce
(Institutional yield)
Ingredients:
2 #. Shirley J Universal Sauce
2 gal. water
2 c. dried basil
Directions:
Combine Shirley J Universal Sauce, water and basil, bring to a slow boil.
Note: serve over baked cod or use with other fish or vegetable dishes
Yield: approx 2 gallons
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Alfredo Sauce
(institutional yield)
Ingredients:
2 qt. Shirley J Universal Sauce
6 qt. water
1 c. granulated garlic
1 ½ c. granulated onion
1 t. cayenne
2 T. black pepper
2 T. Shirley J Chicken Bouillon
1 qt. Parmesan cheese (grated)
Directions:
Combine the water and all other ingredients. Stir until the sauce boils.
Yield: 6 ½ qt.
*ABM: 2.11.2010
*Institutional recipe
For more institutional recipes click here.
Thai Peanut Sauce
Ingredients:
Sauce
1 c. Shirley J Universal Sauce
4 c. water
1 t. garlic powder
1 t. dried onion flakes
1 t. ginger
1 T. sriracha
½ c. peanut butter (smooth or crunchy)
¼ c. sugar
1 t. coconut extract
1 c. fresh cilantro (chopped)
4 c. rice noodles (cooked)
-or-
3 c. steamed rice
3 c. shrimp (cooked, peeled & de-veined)
Directions:
Combine Shirley J Universal Sauce and water in a medium pot. Whisk and bring to a simmer for 5 minutes. Add the garlic, onion, ginger, sriracha, sugar and coconut extract. Stir in the peanut butter until smooth. Simmer for 5 minutes.
Place shrimp on the noodles or rice and cover with sauce. Garnish with fresh cilantro and serve.
Serves 6.
*ABM-11.9.10
*MA-11.12.09
Turkey Chowder
Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1 c. turkey (shredded)
1 c. corn
1 c. potato (cooked and chopped)
1t. Shirley J Chicken Bouillon
¼ t. black pepper
1 T. fresh sage (chopped small)
Directions:
Combine Shirley J Universal Sauce and water in a medium pot. Whisk together and bring to a simmer. Add remaining ingredients one at a time and allow to cook on low heat for about 15 minutes.
Serves 4.
*ABM-11.10.09
*MA-11.12.09
We just got done shooting our product information videos today. It was a lot of fun and so great to hear Mike teach us more about these amazing products.
Take a moment to watch this video all about Shirley J Universal Sauce. Trust us, you’ll learn so much!
Find more videos including cooking classes, events and these product information segments on our YouTube Channel at http://www.youtube.com/user/ShirleyJvids.
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